This recipe comes to you through me from 2 of our friends. Everyone needs a little help from their friends and I have to thank Vicki & John on this one. Vicki is a very close friend of Eric’s family. When we have events with Eric’s side of the family, Vicki is a wonderful part of it. She and I share a love of baking and often talk recipes when we see each other. The recipe she passed on came to her from a friend. I requested it from Vicki after Kelly helped Vicki in the preparation of it for a party they were both attending.

My twist on Vicki’s recipe was inspired by John. He is a friend of Eric’s. We get together with he and his family a few times a year. He is a fellow Italian who introduced me to Faretti Biscotti Liqueur. It reminded me of my grandmother’s biscotti cookies, in liquid form. My grandmother had homemade biscotti for us whenever we visited her. There would be a batch to eat while there and always a batch to take home with us.

Anxious for me to get to the recipe yet? ‘Nough said. This is a frozen chocolate dessert with alcohol in it.

Biscotti Pudding Shot  (Makes 20-25 1/4 cup servings)

Ingredients:

• 1 4-serving package of instant chocolate pudding
• 3/4 cup milk
• 1/2 cup whipped vodka
• 1/2 cup Faretti Biscotti Liqueur
• 8 ounce container of Cool Whip, thawed

Directions:

Mix together the milk, pudding, vodka & liqueur until well blended. Fold in the Cool Whip and combine thoroughly.

So simple to put this together!

Portion the pudding into 2 ounce shot cups with lids or into a large freezer safe covered bowl and freeze for 4 or more hours.

Once it is well mixed, portion it into small Dixie cups or one big bowl for freezing.

Serve in small portions right from the freezer.

Chocolate with an Italian kick!  ~Linda

Biscotti Pudding Shot  (Makes 20-25 1/4 cup servings)

Ingredients:

• 1 4-serving package of instant chocolate pudding
• 3/4 cup milk
• 1/2 cup whipped vodka
• 1/2 cup Faretti Biscotti Liqueur
• 8 ounce container of Cool Whip, thawed

Mix together the milk, pudding, vodka & liqueur until well blended.  Fold in the cool whip and combine thoroughly. Portion into 2 ounce shot cups with lids or into a large freezer safe covered bowl and freeze for 4 or more hours. Serve in small portions right from the freezer.